Cream the butter and sugar together until well mixed and fluffy. Sieve the flour, cocoa and baking powder and add a little at a time to the butter/sugar mix. Add a little milk – alternate between the flour, vanilla and milk, adding both until completely mixed. Cut the cherries in half and gradually fold them into the chocolate mix. Spoon into cake cases and bake for approx 15-20 minutes or until firm to touch. Leave to cool completely before making the ganache. Melt the chocolate and cream together over a pan of boiling water, stir continually until glossy and smooth. Leave to cool slightly while you chop up the fruit and nuts. Spoon the ganache onto the cakes and sprinkle with the fruit and nut mix. Allow to harden before eating 🙂
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